Chocolate Chess Pie
4 tablespoons cocoa powder
1 1/2 cups sugar
3 tablespoons cornstarch
2 large eggs, beaten
4 tablespoons unsalted butter, melted
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 (9-inch) unbaked deep-dish pie crust (homemade or store-bought is fine)
Whipped cream, if desired
Prep Time: 15 mins
Cook Time: 45 mins
Heat oven to 325 F. In a large bowl, whisk together the cocoa powder, sugar and cornstarch. Add in the eggs, butter, milk and vanilla. Stir well to combine.
Pour mixture into the pie shell, being cautious not to overfill. Bake 45 to 55 minutes or until a crust has formed completely across the top of the pie and it is mostly set. There will still be some jiggle to the pie.
Allow to cool completely before slicing and serving. This will allow it to set even more. Serve with a dollop of whipped cream, if desired.
Stacey’s Recipe Note
If you find the pie too liquid-like after cooling, place it in the fridge for a few hours, and it should set right up.